Lemon Herb Salmon with Couscous

Name: Lemon Herb Salmon with Couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound salmon fillets (skin on or off); 2 tablespoon olive oil; 1 lemon (half thinly sliced, half for juice); 2 clove garlic (minced); 1 tablespoon fresh dill (chopped); 1 tablespoon fresh parsley (chopped); 0.75 teaspoon salt; 0.5 teaspoon black pepper; 1.5 cup quick-cooking couscous; 1.5 cup chicken broth; 1 pound fresh green beans (trimmed)

Flaky salmon baked with a bright lemon and herb crust, served with fluffy quick-cooking couscous and crisp steamed green beans.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 6
Cuisine: Mediterranean
Difficulty: Easy
Cost: $4.83/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1.5 pound salmon fillets (skin on or off)
2 tablespoon olive oil
1 lemon (half thinly sliced, half for juice)
2 clove garlic (minced)
1 tablespoon fresh dill (chopped)
1 tablespoon fresh parsley (chopped)
0.75 teaspoon salt
0.5 teaspoon black pepper
1.5 cup quick-cooking couscous
1.5 cup chicken broth
1 pound fresh green beans (trimmed)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat salmon fillets dry with paper towels. In a small bowl, whisk together 1 tablespoon olive oil, lemon juice from half a lemon, minced garlic, fresh dill, 1/2 tablespoon fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Place salmon fillets on the prepared baking sheet. Pour the lemon-herb mixture over each fillet. Top with lemon slices.
Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork.
While salmon bakes, prepare the couscous: Bring chicken broth to a boil in a medium saucepan. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
Steam green beans: You can steam them in a microwave-safe dish with a splash of water for 3-5 minutes, or in a steamer basket over boiling water for 5-7 minutes, until tender-crisp. Toss with remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Serve the baked salmon with couscous and steamed green beans. Garnish with remaining 1/2 tablespoon fresh parsley.

Notes

To make this even quicker, you can opt for pre-cut green beans or use frozen ones. Leftovers are great for a cold lunch salad the next day.

Nutrition (per serving)

Calories: 480
Protein: 42.5 g
Carbohydrates: 38 g
Fat: 19.5 g
Fiber: 4.5 g
Sodium: 750 mg
Saturated Fat: 3.5 g
Sugar: 3.2 g
Cholesterol: 105 mg